My most daring feat as a cook so far was to subscribe to a CSA box back in 2011. Each Tuesday for 22 weeks, I faced an epic encounter with massive amounts of sustainably-grown veggies -- and I was pregnant for the third time. That summer I must have made truckloads of vegetarian lasagnas like this one, with grilled zucchini and Italian eggplants. Even if the recipe looks long, it doesn’t take much time, and you can do your preparation ahead of time.

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